Food Safety Information and Really Simple Syndication (RSS)


RSS (Really Simple Syndication, Rich Site Summary, or a number of other abbreviations) is an XML-based Web-content syndication format used to deliver constantly updated headline feeds and other information to readers. Our RSS feeds deliver headlines, descriptions, and links back to food safety news stories and events. These stories and events are compiled by Iowa State University Extension and are provided for information purposes only. It's an easy way for you to be alerted when new food items that interests you appears on the Iowa State University Extension Food Safety web site. Though several formats of RSS are available, we currently use RSS 2.0.


To use RSS, you will need a special RSS news reader, or aggregator, that will allow you to collect and display RSS feeds. They are FREE!!! Many readers are available, and most are free. You'll find several options to choose from below. Alternatively, clicking on the My Yahoo links will automatically include the selected feeds into your My Yahoo account.


Information can be easily distributed more than ever. To access information on the World Wide Web, you have to know where to look or use a search engine like Google or Yahoo to "pull" information from the web. With RSS, information can be "pushed" directly to you without having to retrieve it. Iowa State University Extension is researching ways to efficiently distribute accurate and timely food safety information using this new information standard.




To sign up for RSS feeds from Iowa State University Extension, select the section that interests you from the list at top right. Click on the XML button or section title, and follow the instructions for your particular news reader to subscribe to RSS feeds. They are FREE!

Food Safety Tip of the Day

Handwashing is essential

Int'l Food Safety Icons - handwashing

The most commonly used utensil in food production is the preparer's hands, which is why proper and timely handwashing is essential to preventing foodborne illness. Hands should be washed before preparing food; after taking a break; after using the restroom; after sneezing, coughing or using a tissue; after touching any part of the body; and before putting on single-use gloves.

Source: Iowa State University Extension


Foodborne Pathogen of the Day

ServSafe® Training Events

Self-guided training for managers and supervisors